An edition of T'ŭkhŏ ro mannanŭn parhyo sikp'um (2016)

T'ŭkhŏ ro mannanŭn parhyo sikp'um

kanjang, toenjang, koch'ujang, ch'ŏnggukchang

Ch'op'an

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T'ŭkhŏ ro mannanŭn parhyo sikp'um
Sik-che Cho, Sik-che Cho
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Last edited by MARC Bot
December 19, 2022 | History
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An edition of T'ŭkhŏ ro mannanŭn parhyo sikp'um (2016)

T'ŭkhŏ ro mannanŭn parhyo sikp'um

kanjang, toenjang, koch'ujang, ch'ŏnggukchang

Ch'op'an

by

  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Ak'ademi Puk
Language
Korean
Pages
359

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Subjects

Condiments, Sources, History, Soy sauce, Fermented soyfoods, Fermented foods, Natural foods, Fermentation

Places

Korea, Korea (South)

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Edition Availability
Cover of: T'ŭkhŏ ro mannanŭn parhyo sikp'um
T'ŭkhŏ ro mannanŭn parhyo sikp'um: kanjang, toenjang, koch'ujang, ch'ŏnggukchang
2016, Ak'ademi Puk
in Korean - Ch'op'an
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Book Details

Edition Notes

Includes bibliographical references (page 359).

Published in
Sŏul
Other Titles
Parhyo sikp'um :, Kanjang, toenjang, koch'ujang, ch'ŏnggukchang, Kŏngang hago mat innŭn chang ŭl tamgŭl su innŭn tayanghan t'ŭkhŏ wa yakch'o chŏngbo

Classifications

Dewey Decimal Class
664.024
Library of Congress
TX560.F47 T85 2016

The Physical Object

Pagination
359 pages
Number of pages
359

ID Numbers

Open Library
OL44459483M
ISBN 10
8956811636
ISBN 13
9788956811635
OCLC/WorldCat
984549141

Source records

marc_columbia MARC record

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December 19, 2022 Created by MARC Bot import new book